I took my car in for an inspection yesterday, and got a call this morning that there is a part that needs to be replaced. (He told me the part, of course, but I promptly forgot it because my brain is a sieve when it comes to car stuff.) Unexpected, but also not. My car is something like ten years old. That it hasn’t needed more maintenance up to this point is a minor miracle, really. Especially since it handles the bulk of our road trips to various parental units.
But when someone says to you “It’s not technically a safety issue because it’s not completely broken yet” and it’s about a car part that seems important for general car-ing…
I made croissants for the first time this weekend! They ended up being underproofed, womp womp. But the good thing about baking trial and error is that your errors are often still pretty tasty, and these were no exception. You can’t go too wrong with butter and dough.
The recipe I used this go around came from The Art of French Pastry by Jacquy Pfeiffer and Martha Rose Shulman. It was a pretty straightforward, two-day affair. I found croissants intimidating before because they seemed involved, but there isn’t too much active time. Most of the time was resting and chilling.
This was also my first attempt at laminated dough, and it wasn’t as difficult as I had imagined. I should have let the dough warm up just slightly before rolling and cutting and shaping, because the butter was a bit too cold and cracked during that final stage. And my folds weren’t as neat as they could have been.
I’m prepping for another attempt this upcoming weekend. This time, I’m using Dominique Ansel’s recipe from Masterclass (if you’re curious, here’s a referral link). This one requires prepping a levain, so I started that process as well. I’d never made a fermented starter of any kind before, so that in of itself has been fascinating.
I can feel the mild obsession creeping in. A flurry of baking approaches.